These pictures have been hanging out on my computer since Thanksgiving. After sorting through them, I’m craving pumpkin pie right now! Some of you know my feelings on pie. Not a fan. However, in my book, pumpkin pie is amazing because the crust situation is totally different. Pumpkin pie is more about the pumpkin filling than the crust, making it the perfect pie.

I cobbled this recipe together from a few I came across, it’s a keeper!

What You Need:

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Crust:

  • 1 1/2 cup whole wheat white flour
  • 1/4 t salt
  • 1/3 cup pecans
  • 6 T Smart Balance, in pieces
  • 2-4 T ice water

Filling:

  • 4 egg whites
  • 3/4 cup skim milk
  • 1/2 t salt
  • 1 15 oz can pumpkin pureeĀ 
  • 2 t pumpkin pie spice
  • 3/4 cup dark brown sugar

Whipped Cream:

  • 1/2 t cinnamon
  • 2 T confectioners’ sugar
  • 1 cup heavy cream
  • 1 t vanilla extract

What You Do:

1) Toast the pecans by baking on a baking sheet at 350 degrees for about 5 minutes. Toasting brings the flavor out.

After toasting, turn the oven temperature up to 425 for later.

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2) Thrown the pecans in a food processor and pulse until finely ground.

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3) Add the flour, Smart Balance, and salt. Pulse until blended.

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4) Transfer the mixture to a bowl and add 1 T of ice water at a time. Mix and continue adding water until the dough starts to come together in crumbles. Once crumbles start to form, scoop up the dough and form into a ball.

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5) Flatten the dough into a disk. Refrigerate for at least a half hour.

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6) Mix together the egg whites, milk, pumpkin pie spice, brown sugar, and salt.

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7) Add the entire can of pumpkin pie puree and mix until blended.

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8) Roll the pie dough out into a 13 - 14” circle — you want it to be a little bigger than your pie pan. Don’t have a rolling pin? Use anything you have hanging around like a wine bottle or glass. Just dust lightly with flour.

Place the dough in your pie pan, patting down to fit all around.

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9) You should have about 1/2” to 1” of dough hanging all around. Go around, and fold under the dough so it lines up with the edge of your pie plate.

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10) Now it’s time to crimp, this is so much easier than you might expect! Take a look at the picture below, you just go around the perimeter pinching the dough — two fingers pinching from the outside and one inside making the dent.

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11) Line the pie shell with pie weights. Yeah, I don’t have pie weights either…but don’t panic. Just line with foil and throw in some dried beans. I used dried chickpeas. The weight keeps the dough from rising while baking.

Bake with the weights/dried beans for 12 minutes at 425 degrees. Remove the weights and foil and bake for another 10-12 minutes. Lower the oven temperature to 350 degrees.

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12) Pour in the pumpkin mixture and bake for 1 hour until the edges are set and middle is slightly jiggly.

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13) Next, I went all out (it is the holidays) and made some whipped cream with (you’re not going to believe this) heavy cream. Whoa.

I didn’t get pictures, but using a mixer, whip 1 cup of heavy cream until it forms peaks. Add 1/2 t cinnamon, 2 T confectioners’ sugar, and 1 t vanilla and blend together. I’m really not a fan of whipped cream, but everyone loved it!

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This was amazing, the pecan crust was perfect. I wish I had some now!